【MUKBANG】Pork Kimchi ~Easy and Delicious~ 

↓ Sochi Kimchi ↓
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Making Kimchi
*When seriously making kimchi, fermenting Chinese cabbage is done, but honestly it is scary to do the fermentation process at home, so I will continue with a short time ver that I can make it quickly. After applying strong salt, put it in a bowl etc. and put a weight from the top and leave it for about 1 hour to drain the water. (More than once)
・Squeeze the washed Chinese cabbage and squeeze it to the colander ◯ Kimchi paste making powder 6 tbsp chili
4 tbsp chopped pepper
4 tablespoons of apple (seedless) half starch syrup
4-5 garlic, 1 ginger, 3 tablespoons of ami
3 tablespoons salted squid
1 tablespoon bonito sake steal
5 dried sardines
Put these in an FP (food processor) and make them squeaky.- Mix the finished product, chopped green onion, carrots to complete the paste. ◯ Pickle. And apply the paste to the outside as well * With the image of applying more to the stem than to the leaves ♪
・In a plastic bag, let it soak in the refrigerator for about 3 hours and instant kimchi is ready♪
*If you put it in tapper etc. and pickle it, the color and fragrance will not come out easily, so a plastic bag or zip lock is recommended (^^)
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